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Not AvailableThe volumetric generation of heat energy inside the food during thermal processing had direct implication on the freshness and quality of the food. So the advent of High pressure processing for microbial inactivation has been extended towards the development of new/ improved products with more natural freshness and taste through textural and functional modification. The effect of high pressure processing was studied on fish mince and mince based products against the conventional heat treatment. Pink perch mince was treated at high pressures for 10 min and compared against cooked mince. Gel strength increased in higher pressures , however lost on reheating, whereas 200 MPa treated gels showed similar gel strength as that of conventional heat induced after reheating. When pressure less than 400 MPa was applied on mince, no significant loss in functionality of protein was observed, but greater than 400 MPa, pressure had similar effect as cooking. Changes in protein conformation were minimum at 200 MPa. Cooked and 600 MPa treated ones showed yield viscosity, due to random aggregation of protein, which showed thinning behavior on further shearing. Microbiologically 2-4 log reduction was achieved in pressure treated samples. When Pink perch sausages were treated at high pressure, the pressure induced gels formed were observed to be softer and glossier than heat induced gels, with a maximum microbial log reduction at 600 MPa. The sausage texture was modified to softer, cohesive and less chewy and gummier than heat treated one. A similar textural modification was achieved at 250 MPa , when microbial transglutaminase was used. A better quality retention and increased shelf life was observed in other mince based products like fish balls and fish ham when high pressure processed at 400 and 500 MPa for 15 min.Not Availabl